Squashes three ways

Pumpkins are a beautiful American fruit and come in many shapes and hues. No wonder they figure prominently in Cinderella and grace our Halloween and Thanksgiving dinners. It would be a pity to confine them to these two festive occasions. Today’s three recipes play a variation on this beloved native squash. They do not need to be part of a same meal, although each plays on a different taste, from sweet, to piquant to rich. Each dish serves 6. All ingredients may, as always, be found in your local supermarket. No preparation takes more than thirty minutes.

Two squashes soup
(Cheap, 30 minutes preparation and cooking time, Easy, Vegetarian)

Ingredients:
1 Butternut Squash
1 Acorn Squash
1 large onion
2 large carrots
1 tablespoon of butter, divided in 4
1 tablespoon of sugar
1 sprig of thyme
2 cups of chicken broth or water
Salt and pepper to taste

Material:
1 six-quart pan
Board and paring knife
Blender

Cut the squashes in halves. Remove and discard the seeds, sprinkle the cavities with sugar and dot with butter. Cook in the microwave for 10 minutes, or until soft. In the mean time, peel the onion and halve. Peel and slice the carrots in two-inch pieces. Retrieve the squashes from the microwave and replace with the onion and carrots. Cook on high for 10 minutes.
Scoop the flesh of the squashes into the pan. Add the onion, carrots, water or broth and thyme sprig. Place the pan over the gas stove at high. Bring to a boil and cook for 5 minutes. Remove the sprig of thyme and pour the content of the pan into the blender. Mix until totally blended. Add salt and pepper to taste

Moroccan lamb with squash
(Reasonable, 20 minutes preparation time 3 hours cooking mostly unattended, Easy)

Ingredients:
2 tablespoons olive oil
1 lb butternut squash, skin and seeds removed cut in 2-inch pieces
1lb sweet potatoes peeled and cut in 2-inch slices
2 onions peeled and minced
1 cup of almond
3 lbs lamb for stew in 3-inch cubes
2-inch piece of ginger peeled and grated
3 garlic cloves peeled and minced
1 tablespoon of cumin powder
1 tablespoon of turmeric
1 pinch of saffron
Red pepper flakes to taste
1 cup of tomato sauce (home made or store bought)

Material:
Cutting board and paring knife
Frying-pan
Tongs
Slow-cooker or 6-quart pan*

Place the pieces of lamb on the cutting board and massage into the pieces the minced ginger and garlic. Sprinkle with the cumin powder.
Set the frying pan over the medium setting of the gas. Pour the olive oil in. After 30 seconds lower the gas. Add the pieces of meat and brown them 2 minutes on each side. Retrieve them with tongs and put them in the inset of the slow cooker.
Add the onions to the frying pan and stir-fry for 3 minutes or until soft. Add the tomato sauce, the pinch of saffron and the red pepper flakes. Bring to a boil and turn off the gas.
Pour the whole content of the frying pan over the meat in the slow cooker’s inset. Add the sweet potatoes and squash. Cover and set the slow cooker on low for four hours.

Serve six, with couscous on the side. Leftover can be blended and used the next day as a pasta or lasagna sauce.

* Using a slow cooker has my preference, as the preparation cooks at low temperature and does not require attendance. If you use a pan over the stove, the cooking time will be halved, 2 hours instead of 4, but you will need to check that there is enough liquid and that the dish does not burn. Add a little water if needed.

Pumpkin Mousse
(Cheap, Preparation and cooking time 20 minutes, Easy)

Ingredients:
2 cups of butternut squash peeled seeded and cubed in 2-inch pieces
3 cups heavy cream
½ cup of confectioner sugar
½ cup of brown sugar
1 teaspoon of vanilla extract
1 teaspoon of cinnamon powder
20 Ginger snaps (store bought)

Material:
Microwave resistant recipient
Saucepan
Salad Bowl refrigerated
Egg Beater attachment refrigerated
Food processor or plastic bag and rolling pin or empty and clean wine bottle

Place the butternut squash in a microwave resistant recipient and cook in the microwave for 5 to 10 minutes, until soft.
Remove and place in the saucepan over the lower setting of the gas stove along with 1 cup of cream, the brown sugar, and cinnamon powder. Simmer for 5 minutes. Cool and bring to room temperature.

Whip remaining heavy cream, vanilla and confectioner sugar to soft peaks and fold into cooled pumpkin mixture. Pour into 6 glasses and refrigerate until ready to serve.

Crumble the ginger snaps using the food processor or put into the plastic bag and roll the wine bottle over it. Sprinkle over each glass before serving